Hash brown and egg skillet breakfast
2 tsp, or canola oil
½ medium, chopped
1 medium clove(s), minced
3 medium, scrubbed, shredded, and squeezed dry
⅛ tsp, or to taste
4 medium, sliced
- Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic; cook, stirring, until softened, about 5 minutes.
- Add the potatoes, salt, pepper, and sage to the skillet; cook, stirring frequently, until the potatoes are softened, about 5 minutes. With a spatula, press down on the potatoes to make an even layer. Continue to cook, without stirring, until the potatoes are lightly browned, about 5 minutes longer.
- Place a large plate on top of the potato cake and carefully turn the skillet over. Slide the potato cake back into the skillet. With a spoon, make 4 indentations in the potato cake that are large enough to hold an egg.
- Break 1 egg into each indentation. Sprinkle the eggs and potatoes with the scallions. Cover the skillet and cook until the eggs are set, about 5 minutes. Yields 1⁄4 of skillet per serving.